I didn't find any problems with the batter. It was perfect! I used 2 ripe bananas instead of the oil which might have helped with the moistness of the batter. I made this as a quick breakfast for my household and everyone loved it! It was gone by the next morning!

Great turnout, moist cake with crunchy top. Not too sweet bread. My friends love it.

I double all of my recipes and I have found that if the batter seems too stiff I add a couple more eggs. This is what I did with this recipe and it came out beautiful. Another plus to this recipe is that it only takes a scant half four to bake! It is a eco friendly recipe. My family loved it as I am sure yours will too. Also If you use graham flour or whole wheat flour sometimes your recipe will be crumbly and dry. So maybe you should use white or add an egg or two like me.

I agree w/other reviewers - quite dry and crumbly at first. I soaked the apples and cranberries in 1/3 c. apple cider and when I added it to the mix, crumbs became batter. Very very fruit-laden batter. Also, baked for about 50 minutes.

I used a lot of information from earlier reviews...such as waiting to mix the apples with the dry ingredients so they'd give up some of their juices, except I didn't wait 15 minutes, it was more like 5. This has a really good flavor. I'm glad I chopped the apples up pretty small or I think it would have been harder to cut. I added a touch of salt like someone else suggested but that might make it brown too quickly on the outside because that appeared to be a problem. This is definately better than fruit cake. It would be perfect if it stayed together better.

Good

This bread was fabulous. Made it for a church function and it was a hit. I made the following modifications: 2 whole chopped apples (peeled and cored, of course) rather than just 2 cups. 1 and a half cups of cranberries (for that extra kick!) Splenda for baking, which is half splenda, half sugar. The moistness and the sweetness come from the apples. I love that there is so little fat in this recipe. This is a keeper!

I like this recipe very much. It doesn't make a typical batter...pretty thick & needs to be spread out in the pan, but I didn't alter the recipe at all & the end result was very good. I LOVED the texture, very moist & dense & loaded w/ fruit & nuts. The cranberries make it pretty for the holidays & I think it's a great alternative to fruitcake. It does need a little "something", however. Next time I'll try adding 1/4 - 1/2 t. of salt & maybe a little vanilla.

Tried this for the first time this holiday season; it is delicious! Gave it as mini-loaves to teachers, etc., and got rave reviews.

I made this bread for Christmas dinner, and had rave reviews. In fact, my grandmother _told_ me that I would be making it again today for her to take home. It was a very moist and yummy bread. Our family loves the tartness of cranberries with the sweetness of the bread. After reading previous reviews, I let the apples and sugar sit while I mixed the dry ingredients, and then added the oil and egg. Also, I added a little extra cinnamon, and some nutmeg. Wonderful recipe! Will be making this often.

Very good and moist but did soak the cranberries in the sugar for 5-10 mins to create juice and added it all.

I doubled the recipe so I could put in a bundt pan. It came out wonderful!!! I have given this recipe to several people and they loved the tartness of the cranberry. I first thought it was dry and was wondering how it was going to turn out, but it was great! thanks for sharing.

Yummy flavor but it didn't stay together well. I had to serve it in pieces instead of slices. No one minded it though because it was very tasty! :)

After reading the reviews-I decided also to add orange juice to the batter-juice and zest from one orange-also added 1 tsp vanilla-and doubled the sugar-when done I poked holes in top of {cake} and poured on a hot orange syrup which made it so moist-was wonderful- the orange syrup I just cooked on top on stove-1 cup sugar and juice and zest of one large orange,cook about five minutes and pour on warm cake-also chopped the cranberries before adding to apples-thanks for a good one!

Having read the other reviews, I was not surprised to find the batter VERY dry. The addition of about 1/2 c water a T at a time was necessary. I really didn't measure my cinnamon, just added it until it looked good. The end product was a FANTASTIC full-flavored moist muffin. I took them to a family Thanksgiving dinner ad the raved about them. the cranberr/apple combo was glorious. No additional sugar was required and the cranberries were a pleasant contrast to the sweet Empire apples. I will use this recipe again and again!

Followed this recipe to a T and it was drier than a bone. The apples were not soft and the top of the bread was brown, very tasteless to boot. I used Granny Smith apples. Dont know what the problem was but I definetly won't be making this again, threw the whole loaf in the garbage.

Excellent recipe. I went a bit heavier on the apples and used half whole wheat flour. Left out the nuts. Came out great--moist, crunchy on top. Would also be good as muffins.

I really enjoyed this bread. It was moist and very tasty!